Botanical Name: Oryza sativa
Brown rice flour is a traditional pantry essential across Indian, European and Italian kitchens, valued for its neutrality and versatility in both sweet and savoury dishes. An exceptional brown rice flour is defined not only by the grain, but by the care invested in its preparation and the precision of its stone-milling.
Spice Zen’s Certified Organic Brown Rice Flour is handcrafted in Sydney from 100% organic parboiled whole brown basmati rice, then slowly stoneground to a fine, even consistency. Parboiling is a traditional process in which whole grains are gently steamed before drying and milling. This careful preparation softens the structure of the rice and stabilises its natural starches, resulting in a flour that behaves with greater ease and predictability once cooked.
In the kitchen, this translates to a flour that absorbs liquid steadily, thickens smoothly and cooks through evenly. Sauces and gravies gain body without becoming heavy, batters hold together without cracking, and porridges, pancakes and baked dishes develop a soft, cohesive texture rather than a coarse or gritty finish. The flavour remains mild and gently nutty, with a rounded character that complements both sweet and savoury ingredients.
As a whole-grain flour, parboiled brown rice flour has traditionally been chosen for everyday meals intended to feel steady and comforting. Its balanced texture and gentle finish make it well suited to regular cooking, breakfast dishes and simple home preparations where nourishment, ease and consistency are valued.
Flavour & Texture Profile
Mild, rounded and lightly nutty, with a smooth, creamy mouthfeel and an even finish.
How to Use
- Whisk with cold liquid before heating to prevent lumps
- Use alone or blended with other gluten-free flours
- Adjust liquid slightly, as stoneground parboiled rice flour absorbs evenly
Presentation & Storage
Packed in a premium black resealable stand-up pouch with an inner foil to preserve freshness. Store in a cool, dry place and reseal after use.
